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I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

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Recipes arrow Occasionarrow Roast Pheasant with celery and bacon
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Roast Pheasant with celery and bacon
recipe image Description
This recipe is courtesy of Bob Johnson, Chef at the Wife of Bath Restaurant in Wye, Kent and is the most delicious way of serving pheasant.

Ingredients
At a glance
Pheasant
Family
Occasion
Method

Ingredients

2 young pheasants, well hung

1 head of celery, chopped

1lb / 450 g bacon, chopped

half a cup of port

1 cup of double cream

salt and black pepper butter

Notes

180 deg C, 350 deg F, gas mark 4
Roast Pheasant with celery and Bacon

Preparation Time: 0 Hours & 0 Mins

Cooking Time: 0 Hours & 55 Mins

Season the birds and brown on both sides.

Put into adeep sided roasting dish, cover with the celery, bacon and port and roast for about 40 minutes in a hot oven.

Turn the pheasant once during the cooking process.

When the birds are just cooked remove and keep warm.

Add the cream to the juices in the pan and bring to the boil until a rich creamy constituency is obtained.
Check the seasoning.

Cut the pheasants into portions and pour the sauce over.

Serve

Serving Suggestion

Roast potatoes and a green salad are all that is needed to serve with this dish.
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